Homemade Ghee ( Clarified Butter)

Homemade Ghee ( Clarified Butter) 

Ghee

Ghee

When you are away from home there are tons of things you miss - your people, your home and your desi ghee, definitely tops that list!

You do get clarified butter off the shelves here but they don't quite taste like the real thing! 

Back home, I remember my mother skimming cream off the milk everyday and collecting it over a period of time. And one fine afternoon after lunch, she would churn it all to make the yummiest white butter and the by product was butter milk! My daughter would love such afternoons with Amma, as much as I did growing up! This white butter would go on our paranthas, bread, dosas and everything else. A portion of this white butter would be made into ghee!

Ghee has a long shelf life and is very popular in India for it's health benefits. Ghee has a very high smoke point so it stays stable at high temperatures while cooking/frying. Ghee has good fat which is beneficial for your health overall and gut health in particular... For the uninitiated, do check the internet if you are intrigued 😀

Step by step Video for reference👇🏼

Recipe

This is a 1 ingredient recipe and all you need is some good quality preferably grass-fed unsalted butter. I use Kerry Gold unsalted butter. 

1) in a thick bottomed vessel add the butter and melt in on medium heat. 

2) once it melts you can see it foams up, stir it occasionally

3)in 2-3 mins you can hear a crackling noise that is the water from the butter that is evaporating, reduce the flame to low

4) the white foam is just the milk solids and it will start to turn golden and clear up from the surface and settle at the bottom of the pan

5) the milk solids should not burn so the flame has to remain at low,  the surface clears up gradually and you can see bigger bubbles, this process takes about 20-25 minutes.

The milk solids are clearing up leaving a golden ghee

6) using a Stainless Steel seive or cheese cloth pour the ghee into clean, airtight jars (I have used recycled glass jars) and let it cool down before you close the lid, your ghee jars are ready for use. I used 3 kgs butter and I got about 2.5 kgs of ghee. Yes, I make large batches and this will last us atleast 6 months. 

Seive ghee into cleaned airtight jars

Ghee

7) I added a little turmeric powder and curry leaves which gives it that deeper golden hue, it's optional. 

8) the milk residue is very yummy and we will put it to good use (nothing goes for waste), wait for my next post for that recipe!!  

#keto #paleo #primal #grassfedbutter #kerrygold #ghee

            Liquid Gold for your health - Ghee!

Ghee! 

   Once it cools down, lid on and ready to store!